Figure 1 | Scientific Reports

Figure 1

From: Effects of time and temperature during melanging on the volatile profile of dark chocolate

Figure 1

Volatile metabolite variation among the times and temperatures of chocolate during melanging. Principal component analysis (PCA) scores plots for the 88 annotated metabolites. (A) Top panel is PC1 vs. PC2 and (B) PC1 vs. PC3. Circles represent averaged volatile metabolite profiles for n = 3 HS/SPME–GC–MS extraction replicates for each chocolate time and temperature point.

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